CAJ | 학술논문

利用浓度梯度能提高浸出效率，分批次采用微波加热提取柑橘皮果胶。通过单因素实验，研究了不同酸、料液比、微波功率、微波时间、 pH值等反应条件对产率的影响。结果表明：果胶的最佳提取条件为：盐酸为萃取剂，料液比为1砄15，微波功率700 W，微波辐射时间为5 min，提取液pH值为1.8，果胶得率22.9％。
이용농도제도능제고침출효솔，분비차채용미파가열제취감귤피과효。통과단인소실험，연구료불동산、료액비、미파공솔、미파시간、 pH치등반응조건대산솔적영향。결과표명：과효적최가제취조건위：염산위췌취제，료액비위1결15，미파공솔700 W，미파복사시간위5 min，제취액pH치위1.8，과효득솔22.9％。
Using the concentration gradient can improve the efficiency of leaching.The pectin from orange peel was extracted in batches with microwave heating.The effects of different acid, solvent types, solid-liquid ratio, microwave power, microwave and pH value on the yield were studied through single factor test.The result showed that the optimum extraction process of pectin from orange peel was as follows:hydrochloride was taken as extractant, solid-liquid ratio was 1:15, microwave power was 700 W, microwave time was 5 min and pH value was 1.8, pectin yield was 22.9%.